Food Executive

Friday, 14 December 2018 07:07

The revolution in pastry is coming

With his best seller manual "Tradition in Evolution - art and science in pastry", Leonardo Di Carlo has drawn an innovative scientific and creative approach, rationalizing the operating methods and thoughts in the pastry lab.

With this substantial volume, he marks a new dawn in pastry, focusing on that noble ingredient that is flour, to trace its umpteenth evolution in the laboratory, showing that everything is perfectible.

From leavened products to various pastries, cakes, bigné, cookies and shortbreads, savoury and sweet fried specialties, breads and focaccias, and savoury snacks: from each recipe one or more versions are developed to "revolutionize" the former, enhancing the richness of the pastry culture, thus giving a strong message: when you have the knowledge of the ingredients everything becomes simple and possible!

Evoluzione in Rivoluzione – Revolution in Pastry” – Chiriotti Editori – 848 pages – in Italian and English – € 140 – shop.chiriottieditori.it

 

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